Collards with Toasted Coconut

Name: Collards with Toasted Coconut
Yield: 4 servings
Ingredients: 1 1/4 cup unsweetened flaked coconut; 1 1/4 cup raw almonds; 1 2 tablespoons virgin coconut oil; 1 2 garlic cloves, finely chopped; 1 3 bunches collard greens, center ribs and stems removed, leaves cut into 1" strips (about 16 cups); 1 1 cup torn fresh basil leaves; 1 1 teaspoon (or more) apple cider vinegar; 1 1 teaspoon fish sauce; 1 1 teaspoon reduced-sodium soy sauce; 1 Kosher salt; 1 Crushed red pepper flakes

From the kitchen of Carly

Collards get a tropical twist with toasted coconut and almonds, then finished with bright basil, apple cider vinegar, and a whisper of fish sauce. It's savory, nutty, and addictively tender, the kind of side dish that steals the spotlight.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup unsweetened flaked coconut
11/4 cup raw almonds
12 tablespoons virgin coconut oil
12 garlic cloves, finely chopped
13 bunches collard greens, center ribs and stems removed, leaves cut into 1" strips (about 16 cups)
11 cup torn fresh basil leaves
11 teaspoon (or more) apple cider vinegar
11 teaspoon fish sauce
11 teaspoon reduced-sodium soy sauce
1Kosher salt
1Crushed red pepper flakes

Instructions

Preheat oven to 350°F. Spread out coconut on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
Spread out almonds on same baking sheet and toast, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add collard greens a handful at a time, tossing until wilted between additions. Cook, tossing occasionally, until just tender, about 5 minutes longer. Add basil, vinegar, fish sauce, and soy sauce; season with salt, red pepper flakes, and more vinegar, if desired. Serve topped with coconut and almonds.